Crockpot Mushroom, Barley & Lentil Soup

INGREDIENTS

• 6 cups vegetable broth
• 1 cup water
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ¾ cup pearled barley
• ¼ cup brown or green lentils
• 16 oz button mushrooms, chopped
• 2 bay leaves
• 1 tsp thyme
• 1¼ tsp salt (or to taste)
• Freshly ground black pepper

INSTRUCTIONS

1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.

Found here: http://www.hummusapien.com/crockpot-mushroom-barley-lentil-soup/

Zupas' Wisconsin Cauliflower Soup

I have been meaning to post this and I completely forgot. I went to Zupas the other day and was reminded of this wonderful soup! Every time I go there I MUST get this soup. It is delicious :)

Ingredients

• 3 Tbsp. butter
• 1 medium onion, chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup pepper jack cheese, shredded

directions

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!


Ingredients:

• 1 cup uncooked quinoa
• 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
• 1/2 cup dried raisins, apricots (chopped), or currants
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp honey (or sugar)
• 1/2 tsp salt

• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped cucumber
• 1/2 cup packed grated carrots
• 1/3 cup green onions
• 2 Tbs olive oil
• 2 Tbs lemon juice
• 1/2 tsp fresh ground pepper
• 2 Tbs minced mint leaves (optional)

Directions

1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection

Enjoy!

Cathy

Three Bean Salad

This is a momma B classic and I am sure it has been a classic in many homes. This three-bean salad is so good! I never thought I would like beans out of a can but this just works!

It is good when it comes right out of the fridge, and for a good light lunch.

Ingredients

• 1 can corn, drained
• 1 can green beans, drained
• 1 can yellow waxed beans, drained
• 1 can red kidney beans, drained and rinsed
• 1/2 small red onion, chopped
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup sugar

Directions

Combine the corn, green beans, waxed beans, kidney beans and onions in a large bowl. 

In a small bowl combine the oil, vinegar and sugar and mix well.

Poor the dressing mixture into the bean salad bowl and mx well.

Refrigerate for at least 3 hours before serving.

Enjoy !!

-Christy

Margherita Pizza

I hope everyone who celebrated memorial day enjoyed their day off!! I enjoyed sitting by the pool that just opened up at our apartment complex. Man, it is getting humid here!! Anyways, this is the best pizza recipe for the summer. It is so simple yet so delicious. 

Ingredients
adapted from Sweet Treats and More
makes one 12-inch pizza

• 1 cup diced tomatoes
• 1 tbsp Extra virgin olive oil
• 1/4 tsp minced garlic
• 1/8 tsp basil, oregano and parsleySalt and pepper
• 1/2 cup fresh basil leaves, chopped or sliced thin
• 2 to 2 1/2 cups shredded mozzarella cheese
• 2 large tomatoes, sliced thin
• 1 Store bought pizza dough  or  homemade pizza dough

Directions
Preheat oven to 500. 

1.  In a food processor, combine tomatoes, olive oil, garlic, salt and pepper to taste, and process until smooth. Sauté the mixture on the stove top for about 5 min.

2.  Roll out dough into a rectangular shape on lightly floured surface. 

3.  Place dough on a lightly greased cookie sheet with a touch of salt. Continue to roll and press out to edges (and up the sides if possible) of cookie sheet. 

4.  Cover dough evenly with pizza sauce mixture that was sauteed previously.  Top with mozzarella cheese, sliced tomatoes, and basil. 

5. Sprinkle with salt and pepper. 

6.  Bake on lowest oven rack in a 500 degree oven for 12 minutes or until crust is golden and cheese is bubbly.  


Enjoy !!
-Christy

Moroccan Rice Pilaf

I am so excited about this dish. It's quick, easy, vegetarian, delicious, ethnic, and nutritious! My 2 year old gobbled this up, and had seconds! I think she had as much as I did...so can I say it's kid friendly? Sure.

Prep: 10 minutes
Cook time: 30 minutes
Servings: 6-8

Ingredients:

• 1 1/2 cups rice (we use parboiled)
• 3/4 cup onion, chopped
• 3 cloves garlic
• 3 Tbs butter or olive oil
• 3 cups chicken stock/bouillon
• 1 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1 (19 ounce) can of chick peas, rinsed and drained
• 2 1/4 cups broccoli flowerets (pretty much just a head of broccoli)
• 1/3 cup dried apricots, slivered (if you don't have them on hand, raisins will do)
• Salt and pepper to taste
• 1/2 cup slivered or sliced almonds, toasted
• 1/3 cup cilantro (optional)

Directions:

1. In a large skillet over medium heat, saute butter, onion, garlic, and rice until the rice is light golden brown (3-5 minutes).
2. Stir in the 3 cups of chicken stock, cumin, cinnamon, and bring to a boil. Cover, and reduce heat to low. Simmer for 10 minutes.
3. Stir in beans, broccoli, and dried apricots. Cover, and simmer for another 10-12 minutes or until the rice is tender. Add salt and pepper to taste.
4. Serve topped with almonds and cilantro.

Bon appetit!

Cathy

Eggplant Parmesan

So Eggplant was on sale this week at the grocery store so I decided to get one and try an eggplant recipe. I have always heard of eggplant parmesan so I decided to try it out. It was super fun to make, especially since it was my first time frying something. I halved the recipe since it was only Danny and I for dinner and even that was plenty!!

Ingredients

• 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
• Kosher salt, as needed, plus 1 tablespoon
• 5 cups fresh breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Freshly ground black pepper
• Vegetable oil for frying
• All-purpose flour for dredging
• 6 large eggs, beaten
• 2 tablespoons whole milk
• Olive oil, as needed
• 7 cups QUICK MARINARA SAUCE, recipe follows
• 2/3 cup grated Parmesan, divided
• 1 pound fresh mozzarella, thinly sliced or shredded

Directions

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

• QUICK MARINARA SAUCE
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, diced (about 1/3 cup)
• 5 cloves garlic, chopped
• 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
• 2 sprigs of fresh thyme
• 2 sprigs of fresh basil
• 1 tablespoon kosher salt
• Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

Enjoy !!

-Christy

Texas Caviar

This is the easiest, quickest and best dip you'll ever have- promise! There is so much flavor and it is to addicting. We orinially got this recipe from our good friend Bethany.

Ingredients

2 cans of corn, drained

1 can of black beans, drained
1 can of black eyed peas, drained
1 green pepper, chopped
3 roma tomatoes, chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
1 bunch of cilantro
1 bottle of zesty Italian salad dressing

Mix all the ingredients together and chill for 2 hours for the best dip ever. Use scoops tortilla chips for easy scooping.

Enjoy !!
-Christy

Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa

So when I made this, it actually didn't smell very good. Usually you know something will taste good when it smells good, and when it smells bad, well that's not a good sign at all. When my husband came through the door, he secretly thought the same thing, "what on earth is she making?"

Well to both of our surprises, it tasted delicious! You can find the original recipe here over at the 'VeganYumYum' site (with more appetizing pictures demonstrating every step!)

We actually WILL make this again, and it's a great dish and very different from our usual.

Here we go: Serves 2-3

1 Block Tofu, extra firm, 14 oz

Sweet Chili Lime Sauce
3 Tbs Sugar
3 Tbs Reduced Sodium Tamari (or soy sauce)
1 3/4 Tbs Fresh Lime Juice
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1 Clove Garlic, pressed, optional
1/4 tsp Salt
4 Mint Leaves, chiffonaded (optional, I didn't have these and it was still good)

Quinoa
3/4 Cup Quinoa, rubbed/rinsed in cool water, drained
1/2 Zest Lime
1/4 tsp cinnamon
1/4 tsp Salt
1 1/3 Cup Water

Wok Steamed Collards
1 Bunch Collard Greens, middle veins removed, washed
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions

1. Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.
2. Prepare the sweet chili lime sauce by whisking all of the ingredients together until the sugar and salt is dissolved.
3. Drain tofu and cut it into small squares or triangles.
4. Heat a well-seasoned cast iron or non-stick skillet over medium heat. A 10″ skillet will fit all the tofu, so if you’re using a smaller skillet, you’ll need to do this in batches. In order to properly “dry fry” the tofu, you’ll need a pan the tofu won’t stick to even without any oil. 
5. Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. The liquid will squeeze out and boil away, and the tofu will begin to turn golden. The more water that evaporates, the sturdier the tofu will be, so be gentle at first to prevent the tofu from breaking up. After several minutes, flip the tofu over and press the other side. After about 10 minutes of dry frying proceed to adding the sauce (step 7 is how to finish the tofu).
6. While dry frying the tofu, stack the collard leaves on top of each other, 3-4 at a time, and roll. Slice the roll in 3/4 inch segments. Run your knife through the chopped collards to make smaller pieces, then add them to a wok with the water, lime juice and salt. Cover with any lid that will contain the collards and cook over high heat for 3-4 minutes until the collards are steamed and tender.
7. To finish the tofu, you want to heat the pan and the tofu over high heat, making sure the tofu is hot all the way through. Add the sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. If it isn’t bubbling up and forming a glaze, turn the heat back on high and cook until it glazes.

For plating, arrange the collards atop of a bed of quinoa. Add tofu over the top, drizzling any leftover sauce over the dish. Garnish with lime slices and mint leaves.

Enjoy!

Cathy

Spinach Cheese Bites

These are so stinkin' good! This is a mama B original and she used to make them all the time when we had company over. They are so quick and so easy to make.


Ingredients

• 6 oz. swiss or havarti cheese, grated
• 1/2 to 1 tsp. garlic powder
• 1/2 package of fresh spinach, chopped finely
• 2/3 cup mayonaise
• 8 English Muffins (plain or cheese)

Directions

1. Mix all ingredients together in a bowl to form a thick paste.

2. Slice the muffins in half. Spread the paste mixture onto each muffin slice.

3. Bake 10-12 min at 350 degrees F

4. Cut each slice into quarters.

Note: If you wash the spinach leaves, make sure they are completely dry before chopping them. Also, This can be prepared early in the day to be baked later that night. 

Enjoy !!

-Christy

I'm no Veganator, but..

This stew is flippin' amazing. Now, it's delicious and hearty as-is, but I would even go as far as adding some ground or sliced sausage to give it even more of a punch. I will do that next time and let you know :)

This recipe was found in January 7-9th, 2011 edition of metronews in the metrofood section. There was no title, so I will call it:

The Veganator Mediterranean Stew

Time: 1 hour start to finish
Servings: 6 big ones
My rating: 9.5




Ingredients:

• 2 Tbs olive oil
• 3 cloves garlic
• 2 shallots, finely chopped 
• 2 yellow onions, diced
• 28 ounces can chopped tomatoes, preferably fire-roasted
• 4 cups vegetable broth 
• 2 sprigs fresh rosemary, minced (or 1 tsp dried)
• 1.5 cups pearl barley
• 12 ounce jar of roasted red peppers, drained and cut into strips (I make my own using 1 red pepper, broiling it until the skin gets blackened, then peeling the skin)
• 5 ounces of fresh baby spinach
• Half cup of castelvetrano olives, pitted and sliced (I used the regular green jar olives, and it was great)
• 1 cup water
• Salt and black pepper

Step 1: In a large saucepan over medium, heat the olive oil. Add the garlic, shallots, and onions, and saute until soft and translucent, about 6 to 7 minutes.

Step 2: Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking.

Step 3: Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about 2 minutes. Add salt and pepper.

Bon appetit!
Cathy